Crabmeat And Corn Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, homogenized
• 2 cups half-and-half cream
• 2 cups corn, fresh,frozen or canned kernel
• 1 cup finely chopped green onions or 1 cup finely chopped scallion
• 1 lb fresh crabmeat
• 1/2 teaspoon pepper
• 1/2 teaspoon seasoning salt
• 1 tablespoon soy sauce, regular
• 1/4 cup chopped fresh parsley

Recipe

• 1 in a heavy bottom cooking pot, melt butter on medium heat.
• 2 add flour and stir gently until blended; do not let the mixture darken.
• 3 add milk gradually stirring continously until it starts to simmer.
• 4 add half and half, stir gently until well blended.
• 5 add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
• 6 add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; but do not boil.
• 7 adjust seasonings to taste.
• 8 garnish with sprinkles of chopped fresh parsley and serve immediately.
• 9 if using fresh corn, use 4 large cobs.
• 10 cut kernels off cobs, scrape cobs for any milk and add to soup.
• 11 canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
• 12 use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.